small handful of basil leaves
20 small carrots, scrubbed well but not peeled, carrot tops reserved
100g/3陆oz delicate carrot tops (from above), stems removed, roughly chopped
1 garlic clove, halved lengthwise
1 tbsp lemon juice
4 tbsp extra-virgin olive oil
110ml/3戮fl oz extra-virgin olive oil
sea salt
1 tsp sea salt
55g/2oz walnut halves
225g/8oz burrata, at room temperature, drained, sliced
25g/1oz Parmesan, finely grated